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Started By
Message
re: Biggest myth that won’t die (spin-off)
Posted on 7/3/19 at 10:25 am to SmokedBrisket2018
Posted on 7/3/19 at 10:25 am to SmokedBrisket2018
quote:
What are you getting at?
that the difference is negligible
1
Posted on 7/3/19 at 10:28 am to Salmon
quote:
that the difference is negligible
Bingo, the benefit does not outweigh the detriment of cold steak, carryover cooking, losing crust, etc.
Posted on 7/3/19 at 10:29 am to bayoubengals88
quote:
You must cook pork to 160 or more
Actually, the USDA lowered the pork temp to 145 back in 2011.
Posted on 7/3/19 at 10:36 am to BoogaBear
How long are you letting your steak rest that it gets cold? And carryover cooking is exactly why you pull it early. Usually with steak I'll pull it 10 degrees under what I want the final to be
Posted on 7/3/19 at 10:42 am to thatoneguy
quote:
How long are you letting your steak rest that it gets cold? And carryover cooking is exactly why you pull it early. Usually with steak I'll pull it 10 degrees under what I want the final to be
Which creates the grey area you attempt to avoid with reverse sear and sous vide techniques for less than half an ounce of water.
Posted on 7/3/19 at 11:36 am to BoogaBear
quote:You're doing it wrong.
the benefit does not outweigh the detriment of cold steak, carryover cooking, losing crust, etc.
Posted on 7/3/19 at 11:48 am to t00f
quote:
Pork butt to 195
205 is the point the colygen starts breaking down, i believe.
Posted on 7/3/19 at 12:00 pm to AlxTgr
quote:
You're doing it wrong
This is why it suits the thread perfectly. There are scientific experiments and reports that state over and over again that the benefit is negligible, even when compared to the downside of resting.
The myth lives on!
Cook and eat your steak however you want, the evidence is there, to each their own.
Posted on 7/3/19 at 12:14 pm to bayoubengals88
Actually cooking chicken breast to 165 ruins it also. I cook mine to 155 and allow for some carry over.
Posted on 7/3/19 at 12:15 pm to BoogaBear
Yeah...call me crazy, but I like that outside crisp from the seer to still be hot for eating my rare/rare plus steak. Especially if it’s a fillet or strip.
The “resting” is the amount of time it takes to plate the side veggie with the steak for my wife and I, plus the amount of time it takes to pour a beer or glass of water. After that, I’m eating.
The “resting” is the amount of time it takes to plate the side veggie with the steak for my wife and I, plus the amount of time it takes to pour a beer or glass of water. After that, I’m eating.
Posted on 7/3/19 at 12:17 pm to Pandy Fackler
quote:
Actually cooking chicken breast to 165 ruins it also. I cook mine to 155 and allow for some carry over.
It doesn't even need to carry over at 155°.
Chicken only needs to be held at 155 for 44 seconds to be fully pasteurized.
Posted on 7/3/19 at 12:20 pm to bayoubengals88
The female orgasm.
ETA: I just realized that I thought this was an OT thread when I posted this.
ETA: I just realized that I thought this was an OT thread when I posted this.
This post was edited on 7/3/19 at 1:03 pm
Posted on 7/3/19 at 12:20 pm to hungryone
Irk baking is all science
You could argue that humidity in New Orleans if a factor
And what’s in the water
All can be replicated though.
You could argue that humidity in New Orleans if a factor
And what’s in the water
All can be replicated though.
Posted on 7/3/19 at 12:21 pm to SammyTiger
quote:
Irk baking is all science
You could argue that humidity in New Orleans if a factor
And what’s in the water
All can be replicated though.
Humidity definitely affects baking. But this can easily be tracked/counter balanced if done enough by adding more/less water.
Posted on 7/3/19 at 12:27 pm to bayoubengals88
quote:
Biggest myth that won’t die
You can change the world and your family's fortune by re-posting / sharing Facebook inspirational quotes.
Posted on 7/3/19 at 12:31 pm to hungryone
What about Sourdough Bread in San Fran?
Posted on 7/3/19 at 12:44 pm to bayoubengals88
I still have some older family members that believe they need to pour salt all over crawfish to purge them
Posted on 7/3/19 at 1:00 pm to BoogaBear
quote:
BoogaBear
Do you slice your brisket right off the smoker?
Do you pull your pork right off the smoker?
Genuinely asking the question because I am curious.
This post was edited on 7/3/19 at 1:11 pm
Posted on 7/3/19 at 1:13 pm to SmokedBrisket2018
quote:
Do you slice your brisket right off the smoker?
Do you pull your pork right off the smoker?
Genuinely asking the question because I am curious.
No I do not, they sit wrapped in butcher paper and towels in a cooler for 1 hour.
This isn't an apples to apples comparison, the same test results state larger cuts of meat should rest.
Posted on 7/3/19 at 1:34 pm to SammyTiger
quote:
rk baking is all science
You could argue that humidity in New Orleans if a factor
And what’s in the water
All can be replicated though.
Oh, la. Humidity in the air is a tiny factor. You easily correct for it in mixing....many breads are proofed in moist conditions (controlled humidity proofing cases, for example). What's in the water doesn't matter. The kind of flour, hydration amounts (ie, how wet the dough is mixed), amount/type of mixing/kneading, dough handling, timing, and baking methodology (steam, no steam, stone hearth vs steel, type of oven) are all incredibly important.
Trace minerals or treatment chemicals in water are not important at all.
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